I often make this when I have burdock root left over from another dish... it's rather hard to use up a whole burdock root! But then I started to buy burdock root just to make this sesame-sauce dish. (This is a secret, but I do it the lazy way by using store-bought ponzu sauce, sugar, and ground white sesame seeds. Use a 1:1:2 ratio of ponzu sauce, sugar and ground sesame! It's a bit salty, but...)As I wrote in Step 1, this tastes best when there's an equal amount of ground sesame seeds vs. the ★ ingredients. Depending on the season, adjust the amount of sugar and vinegar to taste!Start using burdock root from the thin end, and bash it, cut it, split it and throw them into the sesame-vinegar sauce. Recipe by Pikarindou honpo

I wanted to serve the satoimo I like so much to my family using flavorings that were slightly different than usual.- You may get away with not using any oil in the frying pan, because of the fat in the pork. (especially if you use a non-stick pan)- The viscous substance covering the satoimo is supposed to help lower your blood pressure and cholesterol, and even for helps to prevent senility by stimulating the brain, so don't wash too much of it off.- You can make the recipe more healthy by wiping off excess fat before adding the flavorings. Recipe by Kenkunno mama

I was given a lot of sweet potatoes and had to use them up.Adjust the amount of the flour according to the moistness of the sweet potatoes.Make smaller pieces than regular sizes as when gnocchi is cooked it swells.After adding the butter cook quickly to retain the flavour. Recipe by Orange Day

A lot of people think of pasta as a go to meal, but cooking gnocchi is faster, so this could be your new go to dinner :)

I made this when I wanted to eat a kabocha squash gnocchi.Be sure to bring the water to a full boil before adding the gnocchi.Once the cream sauce has simmered, adjust with milk or even the cooking water.I recommend you use heavy cream with at least 35% milk fat. Recipe by Kajihara Ato

I made some gnocchi.If you make a lot of tomato sauce and store it, it's quite convenient.We love garlic, but adjust the amount to taste. Recipe by mildsevene

Which is better for making gnocchi, plain or strong flour? I made it using both. The gnocchi became slightly firmer using strong flour, so I think using strong flour is better. Serve with cream sauce.This recipe makes plenty of gnocchi, so it is better to freeze the excess before cooking. Do not overwork the dough, just mix the ingredients quickly. Cook gnocchi in boiling water for three minutes at most.When you allow gnocchi to cool in iced water, its surface will be smooth. For 2-3 servings. Recipe by nana recipe

By using okara, I came up with a recipe that's great for diets!This time, to go with the tomato sauce, I used green gnocchi made with spinach, but it's also fine without the spinach I used okara in place of potatoes, so it's great for dieters.If you have leftover spinach juice, you can mix it with soy milk and soup stock cubes to make a delicious soup. Recipe by Tukinokagayaki

I managed to get some cheap heavy cream, so I made a cream sauce.Instead of heavy cream, you can use 300 ml of milk instead. Recipe by mildsevene

This comforting and easy vegan dinner brings together soft gnocchi and crispy tofu in a creamy tomato-based sauce. Simple ingredients, quick preparation, and rich flavor — perfect for cozy weeknights or a meatless meal everyone will love!

Are you tired of cooking or eating potatoes? Do you have lots of mashed potato mix stocks at home?Then, this would be a wonderful transformation for you in a much tastier way!All you need to make this gnocchi pasta is just mashed potato mix, bread flour, salt and hot milk or water!It goes good with blue cheese sauce! If you're not interested in blue cheese, then you can have it with tomato sauce. Both are good!!